Title: Vegetable-Bean Chili
Categories: Vegetable
Yield: 4 Servings

4 c Cooked beans -or-
2 cn Beans; drained, any type
1 md Onion; coarsely chopped
2 md Carrots; finely chopped
2 Ribs celery; with leaves,
-finely chopped
1 md Green bell pepper;
-chopped
3 Cloves garlic; minced
2 tb Chili powder
2 ts Cumin
2 ts Oregano
2 Bay leaves
1 ts Salt
1/8 ts Cayenne pepper
1 cn (16-oz) tomato sauce
2 md Tomatoes -or-
1 cn (14-oz) tomatoes; chopped
1 c Vegetable stock or water
2 Ears corn; kernels cut off
--or-
1 1/2 c Frozen corn

Date: Wed, 22 May 1996 12:58:06 -0500

From: tkrajack@mail.utexas.edu (Tracy Krajack)
The following recipe is one of my favorites. It is modified very little
from Diet for a New World, by John Robbins (my favorite cookbook - not
lowfat, but easily adaptable).

In a large pot, saute over medium heat the onion, carrots, celery, bell
pepper and garlic until softened, about 7 minutes. Add the spices and stir
for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable
stock. Cook, partially covered, until thickened, about 20 minutes. Stir
in the corn and cook for 5 minutes. Remove bay leaves and serve.

One good way to serve the chili is with tortillas, salsa and sour cream.

FATFREE DIGEST V96 #142

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.